In large bowl, beat butter, oil, and rosemary-lemon sugar on medium speed until light, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add honey and beat just until incorporated.

3.

Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds. Add vanilla and beat once more, just to combine, about 10 seconds.

For the Figs and Assembly: Melt butter in large skillet over medium heat and cook until beginning to brown, 3 to 5 minutes. Add figs and season with salt and pepper. Cook until figs soften, about 3 minutes. Stir in honey and remove from heat.

7.

With a serrated knife, slice about 1/8 inch off top of cake. Spoon figs and any released juices on top of cake. Serve.

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